CN108850885A - A kind of preparation method of instant capacity powdered egg - Google Patents
A kind of preparation method of instant capacity powdered egg Download PDFInfo
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- CN108850885A CN108850885A CN201810776580.1A CN201810776580A CN108850885A CN 108850885 A CN108850885 A CN 108850885A CN 201810776580 A CN201810776580 A CN 201810776580A CN 108850885 A CN108850885 A CN 108850885A
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- egg
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- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000013601 eggs Nutrition 0.000 claims abstract description 141
- 239000007788 liquid Substances 0.000 claims abstract description 26
- 238000004332 deodorization Methods 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 9
- 229930006000 Sucrose Natural products 0.000 claims description 31
- 239000005720 sucrose Substances 0.000 claims description 31
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 19
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 16
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 16
- 239000001814 pectin Substances 0.000 claims description 16
- 235000010987 pectin Nutrition 0.000 claims description 16
- 229920001277 pectin Polymers 0.000 claims description 16
- 235000010413 sodium alginate Nutrition 0.000 claims description 16
- 239000000661 sodium alginate Substances 0.000 claims description 16
- 229940005550 sodium alginate Drugs 0.000 claims description 16
- 229940083466 soybean lecithin Drugs 0.000 claims description 16
- 239000005913 Maltodextrin Substances 0.000 claims description 15
- 229920002774 Maltodextrin Polymers 0.000 claims description 15
- 229940035034 maltodextrin Drugs 0.000 claims description 15
- 238000010410 dusting Methods 0.000 claims description 12
- -1 sucrose fatty acid ester Chemical class 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 101000937647 Drosophila melanogaster Probable malonyl-CoA-acyl carrier protein transacylase, mitochondrial Proteins 0.000 claims description 6
- 238000013019 agitation Methods 0.000 claims description 6
- 239000007864 aqueous solution Substances 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 238000001704 evaporation Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 102000002322 Egg Proteins Human genes 0.000 claims description 5
- 108010000912 Egg Proteins Proteins 0.000 claims description 5
- 210000003278 egg shell Anatomy 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 239000007921 spray Substances 0.000 claims description 5
- 210000003954 umbilical cord Anatomy 0.000 claims description 5
- VLSOAXRVHARBEQ-UHFFFAOYSA-N [4-fluoro-2-(hydroxymethyl)phenyl]methanol Chemical compound OCC1=CC=C(F)C=C1CO VLSOAXRVHARBEQ-UHFFFAOYSA-N 0.000 claims description 4
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 4
- 239000000194 fatty acid Substances 0.000 claims description 4
- 229930195729 fatty acid Natural products 0.000 claims description 4
- 229920001353 Dextrin Polymers 0.000 claims 1
- 239000004375 Dextrin Substances 0.000 claims 1
- 240000000111 Saccharum officinarum Species 0.000 claims 1
- 235000007201 Saccharum officinarum Nutrition 0.000 claims 1
- 241000209140 Triticum Species 0.000 claims 1
- 235000021307 Triticum Nutrition 0.000 claims 1
- 235000019425 dextrin Nutrition 0.000 claims 1
- 230000008020 evaporation Effects 0.000 claims 1
- 239000003595 mist Substances 0.000 claims 1
- 238000001816 cooling Methods 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 239000000843 powder Substances 0.000 abstract description 3
- 230000002708 enhancing effect Effects 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 238000001694 spray drying Methods 0.000 abstract description 2
- 238000003756 stirring Methods 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract 1
- QIJRTFXNRTXDIP-UHFFFAOYSA-N (1-carboxy-2-sulfanylethyl)azanium;chloride;hydrate Chemical compound O.Cl.SCC(N)C(O)=O QIJRTFXNRTXDIP-UHFFFAOYSA-N 0.000 description 8
- 229960001305 cysteine hydrochloride Drugs 0.000 description 8
- 229960004793 sucrose Drugs 0.000 description 8
- 241000287828 Gallus gallus Species 0.000 description 5
- 150000008538 L-cysteines Chemical class 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 229960000292 pectin Drugs 0.000 description 4
- 238000003672 processing method Methods 0.000 description 4
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 3
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 230000007071 enzymatic hydrolysis Effects 0.000 description 2
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 235000010265 sodium sulphite Nutrition 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 238000005243 fluidization Methods 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to food processing fields, are related to a kind of preparation method of instant capacity powdered egg.What in the present invention prepared by instant capacity powdered egg mainly comprise the following steps select egg, wash egg, beat eggs, egg liquid stirs, filters, vacuum deodorization, adds materials, homogeneous, pasteurize, spray drying, cooling powder.Preparation section of the present invention is simple, with short production cycle, cost is relatively low, silty is uniform, and instant effect is good.The present invention solves the limitation of traditional egg products edible way, achievees the purpose that remove egg fishy smell, enhancing brew, meets the needs of people are to food nutrition health, convenient and safety, provides a practicable path for the deep processing of powdered egg.
Description
Technical field
The invention belongs to food processing fields, are related to a kind of preparation method of instant capacity powdered egg.
Background technique
Egg vitamin rich in, minerals are the good sources of high-quality protein.The consumption pattern master of egg at present
Will based on fresh egg, but fresh egg itself is short there are the shelf-life, not readily transportable, cracky, it is perishable the disadvantages of.Dried whole-egg conduct
The ideal substitute of fresh egg, can preferably save nutritional ingredient, not only solve the problems, such as that fresh egg is perishable, cracky, but also subtract
Lack in transport and the breakage rate in storage.
Although dried whole-egg is had been to be concerned by more and more people with its unique superiority, current shell egg powder product is still deposited
The defects of dissolubility is poor, solution uniformity is poor after rehydration, Related product can only rest on middle and low-end market, this has become system
One big bottleneck of about domestic powdered egg quality-improving.
Less for the research of instant capacity dried whole-egg at present, patent CN104082788A is using two stages jet cooking in short-term
Processing, ultrasound-assisted enzymolysis method processing egg pulp to improve its dissolubility, but operating process is complicated, and using surpassing
Sound wave and enzymatic treatment make increased costs, and undesirable flavor is generated after enzymatic protein；Patent CN107348391A is using dynamic
State high pressure microjet homogeneous, complex enzyme for hydrolyzing and fluidization handle to obtain dried whole-egg, and it is equal that substep carries out high pressure microjet
Matter and enzymatic hydrolysis spend overlong time, generate bad flavor after higher cost and enzymatic hydrolysis；The object added in patent CN106819942A
Matter contains sodium sulfite, and additive amount range does not meet the standard about sodium sulfite maximum additive amount of GB 2760-2014,
Enterprise's application will receive limitation.The present invention mainly pass through addition facilitate dissolution, stable material reach improve dissolubility, increase
The product quality of powdered egg can be improved in the purpose of stability, solves that its brew is poor, solution uniformity difference lacks after rehydration
It falls into.
Summary of the invention
The object of the present invention is to provide a kind of preparation methods of instant capacity powdered egg, can solve the edible side of traditional egg products
The limitation of formula removes the egg fishy smell of powdered egg, enhances the brew of powdered egg, meets people to food nutrition health, convenient and peace
Full demand.
To achieve the above object, the technical solution adopted by the present invention is：Egg → washing egg → is selected to beat eggs, egg liquid stirring → filtering
→ vacuum deodorization → add materials → homogeneous → pasteurize → spray drying → cooling powder
Aforesaid operations step includes：
1, egg is selected：The egg bought back is selected, bad egg in raw material, secondary egg, damaged egg and stale chicken are chosen
Egg.
2, egg is washed：Egg is put into clean aqueous solution and is cleaned up.
3, it beats eggs：It beats eggs into container, carries out gentle agitation.
4, it filters：It is filtered with 60 mesh standard sieves.
5, vacuum deodorization：15~25min is evaporated under the conditions of 1000~1200pa of negative pressure, 45~55 DEG C of temperature.
6, it adds materials：It is added based on the mass percent of egg pulp, addition pectin 6~8%, sucrose 12~
15%；Sodium alginate 0~2%；Soybean lecithin 0.2%~0.4%；Sucrose fatty acid ester 0.2%~0.6%；Maltodextrin
20%~30%；L-cysteine hydrochloride 10%~30%.
7, homogeneous：Homogeneous is carried out using homogenizer.
8, pasteurize：At a temperature of between 50~60 DEG C, the time be maintained at 2~4min carry out cold sterilization processing.
9, it is spray-dried：Proportioned egg liquid is subjected to drying of dusting, inlet air temperature is 170~200 DEG C when dusting, outlet air
70~90 DEG C of temperature.
10, finished product is obtained after cooling.
Compared with prior art, the present invention has the advantage that as follows with effect：
(1) product of the present invention uses vacuum deodorization, and can go out egg fishy smell under certain conditions, be conducive to more people
Group's is edible.
(2) product of the present invention addition pectin, sucrose not only improve the dissolubility for improving powdered egg, and are conducive to improve product wind
Taste.
(3) product of the present invention addition soybean lecithin not only improves the dissolubility for improving powdered egg, and is improved memory, drop
The effect of low blood cholesterol level is suitable for the edible of special population.
(4) product of the present invention addition sodium alginate, sucrose fatty acid ester, maltodextrin, L-cysteine hydrochloride are advantageous
In the dissolubility of enhancing powdered egg, obtained solution is more stable.
Specific embodiment：
Combined with specific embodiments below, the invention will be further elaborated.
Embodiment 1
Powdered egg of the present invention is by Fresh Egg, pectin, sucrose, sodium alginate, soybean lecithin, sucrose fat
It is prepared by acid, maltodextrin, L-cysteine salt.Wherein 100 parts of fresh egg liquid, 7 parts of pectin, 13 parts of sucrose, sodium alginate 4
Part, 0.3 part of soybean lecithin, 0.4 part of sucrose fatty ester, 22 parts of maltodextrin, 15 parts of cysteine hydrochloride.
Acquired powdered egg is loosely organized, color is in pale yellow and without egg fishy smell, and dissolubility is preferable, the coefficient of stability 49.33%.
Its specific processing method is as described below：
1, egg is selected：The egg bought back is selected, bad egg in raw material, secondary egg, damaged egg and stale chicken are thrown
Egg.
2, egg is washed：Egg is put into clean aqueous solution and is cleaned.
3, it beats eggs：It beats eggs into container, carries out gentle agitation.
4, it filters：It is filtered with 60 mesh standard sieves, the removal removal impurity such as umbilical cord and scrambled egg shell.
5, vacuum deodorization：Evaporate 15 using under 1000~1200pa of Rotary Evaporators negative pressure, at 45~55 DEG C of temperature~
25min removes the egg fishy smell in egg liquid, while evaporating partial moisture.
6, it adds materials：Fresh egg liquid 100g, pectin 7g, sucrose 13g, sodium alginate 4g, soybean lecithin 0.3g are weighed,
Sucrose fatty ester 0.4g, maltodextrin 22g, cysteine hydrochloride 15g.
7, homogeneous：Homogeneous is carried out using homogenizer.
8, pasteurize：At a temperature of between 50~60 DEG C, the time be maintained at 2~4min carry out cold sterilization processing.
9, it is spray-dried：Proportioned egg liquid is subjected to drying of dusting to egg liquid through spray tower, inlet air temperature is when dusting
170~200 DEG C, 70~90 DEG C of leaving air temp.
10, finished product is obtained after cooling.
Embodiment 2
Powdered egg of the present invention is by Fresh Egg, pectin, sucrose, sodium alginate, soybean lecithin, sucrose fat
It is prepared by acid, maltodextrin, L-cysteine salt.Wherein 100 parts of fresh egg liquid, 7 parts of pectin, 13 parts of sucrose, sodium alginate 4
Part, 0.2 part of soybean lecithin, 0.6 part of sucrose fatty ester, 22 parts of maltodextrin, 15 parts of cysteine hydrochloride.
Acquired powdered egg is loosely organized, color is in pale yellow, has slight egg fishy smell, dissolubility is preferable, and the coefficient of stability is
44.72%.
Its specific processing method is as described below：
1, egg is selected：The egg bought back is selected, bad egg in raw material, secondary egg, damaged egg and stale chicken are thrown
Egg.
2, egg is washed：Egg is put into clean aqueous solution and is cleaned.
3, it beats eggs：It beats eggs into container, carries out gentle agitation.
4, it filters：It is filtered with 60 mesh standard sieves, the removal removal impurity such as umbilical cord and scrambled egg shell.
5, vacuum deodorization：Evaporate 15 using under 1000~1200pa of Rotary Evaporators negative pressure, at 45~55 DEG C of temperature~
25min removes the egg fishy smell in egg liquid, while evaporating partial moisture.
6, it adds materials：Fresh egg liquid 100g, pectin 7g, sucrose 13g, sodium alginate 4g, soybean lecithin 0.2g are weighed,
Sucrose fatty ester 0.6g, maltodextrin 22g, cysteine hydrochloride 15g.
7, homogeneous：Homogeneous is carried out using homogenizer.
8, pasteurize：At a temperature of between 50~60 DEG C, the time be maintained at 2~4min carry out cold sterilization processing.
9, it is spray-dried：Proportioned egg liquid is subjected to drying of dusting to egg liquid through spray tower, inlet air temperature is when dusting
170~200 DEG C, 70~90 DEG C of leaving air temp.
10, finished product is obtained after cooling.
Embodiment 3
Powdered egg of the present invention is by Fresh Egg, pectin, sucrose, sodium alginate, soybean lecithin, sucrose fat
It is prepared by acid, maltodextrin, L-cysteine salt.Wherein 100 parts of fresh egg liquid, 7 parts of pectin, 13 parts of sucrose, sodium alginate 4
Part, 0.2 part of soybean lecithin, 0.4 part of sucrose fatty ester, 26 parts of maltodextrin, 15 parts of cysteine hydrochloride.
Acquired powdered egg is loosely organized, color is in pale yellow, has slight egg fishy smell, dissolubility is preferable, and the coefficient of stability is
40.02%.
Its specific processing method is as described below：
1, egg is selected：The egg bought back is selected, bad egg in raw material, secondary egg, damaged egg and stale chicken are thrown
Egg.
2, egg is washed：Egg is put into clean aqueous solution and is cleaned.
3, it beats eggs：It beats eggs into container, carries out gentle agitation.
4, it filters：It is filtered with 60 mesh standard sieves, the removal removal impurity such as umbilical cord and scrambled egg shell.
5, vacuum deodorization：Evaporate 15 using under 1000~1200pa of Rotary Evaporators negative pressure, at 45~55 DEG C of temperature~
25min removes the egg fishy smell in egg liquid, while evaporating partial moisture.
6, it adds materials：Fresh egg liquid 100g, pectin 7g, sucrose 13g, sodium alginate 4g, soybean lecithin 0.2g are weighed,
Sucrose fatty ester 0.4g, maltodextrin 26g, cysteine hydrochloride 15g.
7, homogeneous：Homogeneous is carried out using homogenizer.
8, pasteurize：At a temperature of between 50~60 DEG C, the time be maintained at 2~4min carry out cold sterilization processing.
9, it is spray-dried：Proportioned egg liquid is subjected to drying of dusting to egg liquid through spray tower, inlet air temperature is when dusting
170~200 DEG C, 70~90 DEG C of leaving air temp.
10, finished product is obtained after cooling.
Embodiment 4
Powdered egg of the present invention is by Fresh Egg, pectin, sucrose, sodium alginate, soybean lecithin, sucrose fat
It is prepared by acid, maltodextrin, L-cysteine salt.Wherein 100 parts of fresh egg liquid, 7 parts of pectin, 13 parts of sucrose, sodium alginate 4
Part, 0.2 part of soybean lecithin, 0.6 part of sucrose fatty ester, 26 parts of maltodextrin, 23 parts of cysteine hydrochloride.
Acquired powdered egg is loosely organized, color is in pale yellow, and no egg fishy smell, dissolubility is preferable, the coefficient of stability 44.28%.
Its specific processing method is as described below：
1, egg is selected：The egg bought back is selected, bad egg in raw material, secondary egg, damaged egg and stale chicken are thrown
Egg.
2, egg is washed：Egg is put into clean aqueous solution and is cleaned.
3, it beats eggs：It beats eggs into container, carries out gentle agitation.
4, it filters：It is filtered with 60 mesh standard sieves, the removal removal impurity such as umbilical cord and scrambled egg shell.
5, vacuum deodorization：Evaporate 15 using under 1000~1200pa of Rotary Evaporators negative pressure, at 45~55 DEG C of temperature~
25min removes the egg fishy smell in egg liquid, while evaporating partial moisture.
6, it adds materials：Fresh egg liquid 100g, pectin 7g, sucrose 13g, sodium alginate 4g, soybean lecithin 0.2g are weighed,
Sucrose fatty ester 0.6g, maltodextrin 26g, cysteine hydrochloride 23g.
7, homogeneous：Homogeneous is carried out using homogenizer.
8, pasteurize：At a temperature of between 50~60 DEG C, the time be maintained at 2~4min carry out cold sterilization processing.
9, it is spray-dried：Proportioned egg liquid is subjected to drying of dusting to egg liquid through spray tower, inlet air temperature is when dusting
170~200 DEG C, 70~90 DEG C of leaving air temp.
10, finished product is obtained after cooling.
Claims (6)
1. a kind of preparation method of instant capacity powdered egg, it is characterised in that including step in detail below：
(1) egg is selected：The egg bought back is selected, bad egg in raw material, secondary egg, damaged egg and stale egg are chosen；
(2) egg is washed：Egg is put into clean aqueous solution and is cleaned up；(3) it beats eggs：It beats eggs into container, carries out gentle agitation；
(4) it filters：It is filtered with 60 mesh standard sieves；(5) vacuum deodorization：In 1000~1200pa of negative pressure, 45~55 DEG C of conditions of temperature
15~25min of lower evaporation；(6) it adds materials：It is added based on the mass percent of egg pulp, adds pectin 6~8%, sugarcane
Sugar 12~15%, sodium alginate 0~2%, soybean lecithin 0.2%~0.4%, sucrose fatty acid ester 0.2%~0.6%, wheat
Bud dextrin 20%~30%, L-cysteine hydrochloride 10%~30%；(7) homogeneous：Homogeneous is carried out using homogenizer；(8) bar
Family name's sterilization：At a temperature of between 50~60 DEG C, the time be maintained at 2~4min carry out cold sterilization processing；(9) it is spray-dried：
Proportioned egg liquid is subjected to drying of dusting, inlet air temperature is 170~200 DEG C when dusting, 70~90 DEG C of leaving air temp, last cold
But finished product is obtained.
2. a kind of preparation method of instant capacity powdered egg according to claim 1, which is characterized in that in the step (4)
Egg liquid is filtered using 60 mesh standard sieves, has reached the removal removal impurity such as umbilical cord and scrambled egg shell.
3. a kind of preparation method of instant capacity powdered egg according to claim 1, which is characterized in that true in the step (5)
The condition of empty deodorization：Using under 1000~1200pa of Rotary Evaporators negative pressure, 15~25min, mesh are evaporated at 45~55 DEG C of temperature
Be the egg fishy smell removed in egg liquid, while evaporating partial moisture.
4. a kind of preparation method of instant capacity powdered egg according to claim 1, which is characterized in that add in the step (6)
Add pectin 6~8%, sucrose 12~15% adds sodium alginate 0~2%, adds soybean lecithin 0.2%~0.4%, addition
Sucrose fatty acid ester 0.2%~0.6%, addition maltodextrin 20%~30%, addition L-cysteine hydrochloride 10%~
30%.
5. a kind of preparation method of instant capacity powdered egg according to claim 1, which is characterized in that step (8) mini-bus
Family name's sterilization conditions：At a temperature of between 50~60 DEG C, the time be maintained at 2~4min carry out cold sterilization processing.
6. a kind of preparation method of instant capacity powdered egg according to claim 1, which is characterized in that spray in the step (9)
The dry condition of mist：170~200 DEG C of inlet air temperature, 70~90 DEG C of leaving air temp.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810776580.1A CN108850885A (en) | 2018-07-13 | 2018-07-13 | A kind of preparation method of instant capacity powdered egg |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810776580.1A CN108850885A (en) | 2018-07-13 | 2018-07-13 | A kind of preparation method of instant capacity powdered egg |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108850885A true CN108850885A (en) | 2018-11-23 |
Family
ID=64302211
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810776580.1A Pending CN108850885A (en) | 2018-07-13 | 2018-07-13 | A kind of preparation method of instant capacity powdered egg |
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|---|---|
| CN (1) | CN108850885A (en) |
Cited By (5)
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| CN109645372A (en) * | 2019-01-29 | 2019-04-19 | 黑龙江中农兴和生物科技股份有限公司 | A kind of preparation process and preparation facilities of high functionality dried whole-egg |
| CN110074353A (en) * | 2019-06-04 | 2019-08-02 | 吉林大学 | A kind of preparation method of high grafting degree pectin egg white product |
| CN110637996A (en) * | 2019-11-05 | 2020-01-03 | 西南大学 | Fiber-rich egg custard can and production process thereof |
| CN114052213A (en) * | 2021-11-30 | 2022-02-18 | 吉林大学 | Method for preparing high-speed soluble egg white powder by using lecithin as auxiliary material and assisting ultrasonic |
| CN114287579A (en) * | 2022-01-12 | 2022-04-08 | 威海东巽生物科技有限公司 | Preparation process of astaxanthin egg powder |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109645372A (en) * | 2019-01-29 | 2019-04-19 | 黑龙江中农兴和生物科技股份有限公司 | A kind of preparation process and preparation facilities of high functionality dried whole-egg |
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| CN110637996A (en) * | 2019-11-05 | 2020-01-03 | 西南大学 | Fiber-rich egg custard can and production process thereof |
| CN114052213A (en) * | 2021-11-30 | 2022-02-18 | 吉林大学 | Method for preparing high-speed soluble egg white powder by using lecithin as auxiliary material and assisting ultrasonic |
| CN114287579A (en) * | 2022-01-12 | 2022-04-08 | 威海东巽生物科技有限公司 | Preparation process of astaxanthin egg powder |
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